Tequila Orange Marinade Chickenporkbeef Recipes

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TEQUILA-ORANGE CHICKEN BREASTS



Tequila-Orange Chicken Breasts image

Make and share this Tequila-Orange Chicken Breasts recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) boneless chicken breast halves (with skin, about 6 oz. each)
1/2 cup tightly packed fresh mint leaves
1/2 cup tightly packed fresh Italian parsley (with some stems)
1/2 cup fresh orange juice
2 tablespoons tequila
2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
2 teaspoons minced jalapeno peppers, without seeds
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/4 teaspoon fresh ground black pepper

Steps:

  • To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
  • Rinse the chicken breast under cold water; pat dry with paper towels.
  • Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
  • Press the air out of the bag and seal tightly.
  • Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
  • Remove the chicken from the bag and reserve the marinade.
  • Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
  • Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.

Nutrition Facts : Calories 418.5, Fat 20.3, SaturatedFat 4.7, Cholesterol 142.9, Sodium 784.5, Carbohydrate 5.1, Fiber 0.8, Sugar 2.7, Protein 51.5

TEQUILA CITRUS MARINADE



Tequila Citrus Marinade image

Make and share this Tequila Citrus Marinade recipe from Food.com.

Provided by Miss Annie

Categories     Fruit

Time 15m

Yield 2 cups

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup tequila
1 cup citrus juice (I usually use two limes plus orange juice)
1/4 cup chopped fresh cilantro (or thyme, tarragon, or rosemary)
1 jalapeno, seeded and minced,to taste
1 orange, zest of
1 lime, zest of
1 pinch salt
1 pinch black pepper

Steps:

  • In a bowl, pour in the olive oil, tequila, and citrus juice.
  • Ream the limes to get all the juice and add enough orange juice to get a full cup.
  • For herbs, remove the leaves and put them whole in the marinade.
  • Add jalapeno.
  • Add the zest of one lime and an orange.
  • Add salt and pepper.

Nutrition Facts : Calories 241.4, Fat 27.1, SaturatedFat 3.7, Sodium 79.1, Carbohydrate 0.5, Fiber 0.3, Sugar 0.3, Protein 0.1

TEQUILA-ORANGE BBQ CHICKEN BURRITOS WITH SHARP CHEDDAR, BAKED BEANS AND RED CABBAGE



Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 32

3 to 4 dried guajillo or red New Mexico chile peppers, stemmed and seeded
2 1/2 cups chicken stock
1 cup organic ketchup
1/4 cup plus 2 tablespoons cider vinegar
2 tablespoons packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons dark amber maple syrup
2 shots Mezcal or other tequila of your choice
4 cloves garlic, finely chopped
3 limes
1 small organic orange
4 cups shredded Poached Chicken Breasts, recipe follows
1/3 cup plus 1 tablespoon EVOO
4 slices smoky bacon, chopped
1 red onion, halved; 1 half chopped and the other half whole
One 28-ounce can baked beans, such as Bush's
1/4 cup steak sauce, such as Lea and Perrins Thick Classic Worcestershire Sauce
2 teaspoons coarsely ground black pepper
1 small red cabbage (1 pound), finely shredded
Kosher salt
8 large flour tortillas
12 ounces sharp white Cheddar
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

  • Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

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